Noisettines

Mark Thomas

Laurence Mancini Ilanjian Taconic, CT Ilanjian created these hazelnut "tassie" cookies (noisette is French for hazel-nut) in memory of the "Noisettine" tarts she loved buying at a local bakery in Geneva, Switzerland, when she was a student there.

Total Time: 1:30

Cook: 1:00

Level:
Moderate

Yield:
2 dozen cookies

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Ingredients

1 package cream cheese

½ c. margarine or butter

1 tbsp. margarine or butter

1 c. all-purpose flour

1⅓ c. hazelnuts

.67 c. packed light brown sugar

1 large egg

1 tsp. vanilla extract

Directions

In large bowl, with mixer at high speed, beat cream cheese with 1/2 cup margarine or butter until creamy. Reduce speed to low; add flour and beat until well mixed. Cover bowl with plastic wrap and refrigerate 30 minutes.

With floured hands, divide chilled dough into 24 equal pieces (dough will be very soft). Gently press each piece of dough evenly onto bottom and up sides of 24 ungreased miniature muffin-pan cups. Spoon filling by heaping teaspoons into each pastry cup; place 1 whole hazelnut on top of filling in each cup.

Bake 30 minutes or until filling is set and crust is golden. With tip of knife, loosen cookie cups from muffin-pan cups and place on wire rack to cool completely.